YIELD: 6 SERVINGS Olive oil, as needed1 lb. pizza dough1¼ cups grated smoked mozzarella1 cup drained diced canned tomatoes with Italian seasoning10 thin asparagus spears, trimmed, bias-cut into 1½" to 2" pieces4 slices (about ¼" thick) Vidalia onion, separated into rings3 oz. soft fresh goat cheese1 tsp. dried oregano leaves 1. Oil a large baking sheet or 12-inch ovenproof skillet. Roll out dough to a 12" round, leaving edges thicker to create a crust. Arrange the pizza dough on the ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.